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Fornace di Mastro Giorgio Review

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Fornace di Mastro Giorgio

Fodor's Review:

The building dates back to the 1300s, and its original stone-and-wood structure has been kept intact. (In the 1400s the space housed an important ceramics factory.) The menu, with seasonal changes, includes traditional but creative fare: taglatelli al tartuffo (taglatelli in a truffle sauce), gnochetti al finocchio selvatico (potato dumplings with wild fennel), raviolini di faro con asparagi (small ravioli with spelt and asparagus), and filetto alle prugne (filet mignon with prune sauce).

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• Where in Umbria to base for 2 weeks?
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• Assisi place to stay
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